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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Jalopeno Pepper Jelly Recipe

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This recipe for Jalopeno Pepper Jelly is from McMahon Holz Pope Morgan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 green peppers
2-3 1/2 oz cans jalopeno peppers with seeds - I use 60 ml fresh jalopeno with seeds and 1/2 tsp cayenne pepper
1 1/2 c vinegar
6 1/2 c sugar
1/2 - 1 tsp cayenne pepper
6 oz bottle Certo liquid (now comes in a box with 2 packages liquid)
4-6 green food colouring ( I do not add)
Directions:
Directions:
Chop finely all peppers, (small pieces) and mix with vinegar , sugar, cayenne pepper in a large pot. Cook over medium high heat. Stir frequently, until begins to boil.
Add Certo and then boil 5 minutes ( make sure at full boil 5 min), stirring constantly.
Remove from heat, skim off foam and place in jars that were heated with hot water. Add lids that were boiled 5 min to soften rubber and rings. Can process in hot water bath 5 min to make sure sealed well.
Makes about 6 half pint jars.
Serve on crackers with cream cheese or goats cheese.

Personal Notes:
Personal Notes:
This is a Best of Bridge recipe from the Winners book. "Jalopeno Pepper Jelly with Lumps"

 

 

 

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